Place the marinara, peppers and chicken in a slow cooker on low for 6-8 hours.

Shred the chicken.

Prepare the hashbrowns according to package directions.

Ladle prepared sauce onto hashbrowns.

(Optional) Melt the mozzerella cheese on top of the dish! You can do this on an individual dish basis. Just make sure your plates are oven safe and remember that they will be hot when you take them out!